【作者】 简华君； 郭凤仙； 陈洁； 黄小林；

【Author】 Huajun Jian~a Fengxian Guo~a Jie Chen~a Xiaolin Huang~(a,b) (a State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu,214122; b Food Technology Research Institute,Yihai-Kerry Oils & Grains Group,Qinghuangdao,Hebei 066206 China)

【机构】 江南大学食品科学与技术国家重点实验室； 益海-嘉里集团食品技术研究所；

【摘要】 本实验研究了大豆蛋白(SPI)热变性程度对肌肉蛋白-大豆蛋白混合物(MPI-SPI)的凝胶性质的影响。将SPI在80、90、100℃条件下分别加热15、30、60、100、180min,测定产物的溶解度和疏水性。在总蛋白浓度4%(w/w)条件下,将加热后的SPI与MPI以1:3比例混合后,测定混合蛋白凝胶化过程的动态流变性、凝胶强度和凝胶持水性。结果显示,与未经热处理的天然SPI相比,所有加热后的SPI的表面疏水性均有显著提高(P<0.05)。与未经热处理的天然SPI相比,经80℃加热15、30min和90℃加热15min的SPI的溶解度有所降低,其他热处理后的SPI的溶解度都有所提高,但与加热温度和加热时间不呈现比例关系。与天然SPI-MPI相比,所有经加热后的SPI与MPI混合蛋白的流变性质、凝胶强度和持水性都有所提高,但与加热温度和加热时间不呈对应关系,其中,添加经100℃保温处理180min的大豆蛋白的MPI-SPI混合蛋白体系的弹性模量G’值最大,与添加天然SPI的混合蛋白凝胶体系相比,凝胶强度提高了55.5%,持水性上升了19.2%。本研究结果说明,通过热处理达到一定变性程度的大豆蛋白有利于促进肌肉蛋白-大豆蛋白混合凝胶的强度和持水性,该结果对制造肉制品专用大豆蛋白有一定借鉴意义。更多还原

【Abstract】 The effects of preheat treatment of soy protein isolates(SPI)on the gel properties of mixture mixed with myofibrillar protein(MPI)and SPI were investigated in detailed.SPI were preheated at 80,90 and 100℃for 15,30,60,100 and 180 min,then mixed with MPI at ratio of 1:3 separately to obtain heat-induced gels,the total protein concentration of mixed gel was maintained at 4%(w/w).The solubility and hydrophobicity of preheated SPI and the dynamic rheological property,gel hardness and water holding capacity of the mixed gels were determined.The results showed that the surface hydrophobicity of SPI were increased significantly after preheated treatment(P<0.05).Compared with native SPI,the solubility of SPI preheated at 80℃for 15,30min and 90℃for 15min decreased,while others improved.However,the improvement of solubility of SPI has no obvious relationship with temperature and time of preheated treatments The dynamic rheological property,gel hardness and water holding capacity of mixture gel with preheated SPI were all improved obviously compared with those of mixture gel with native SPI,while there were also no obvious relationship between the improvements of gel properties and the preheated temperature and time of SPI.The mixture gel with SPI preheated at 100℃for 180min exhibited the highest storage modulus G’,the gel hardness increased 55.5%and water holding capacity increased 19.2%.The results indicated that the denature degree of the SPI is an important factor in the application of SPI in meat industry. Preheated SPI would be benefit for the gel hardness and water holding capacity of mixed gel of MPI and SPI.更多还原